After 15 years of restaurant, catering, and the food & Beverage industry I have been cooking for 6+ year with the global charity Mercy Ships. Traveling internationally on their ships, running the kitchens/galleys. I raise my own financial support because we are full-time volunteers, we do not get paid. ...cook, chef, culinary sponge, traveler, volunteer, missionary. tyronebcookin Smoked, grilled, brazed, slow cooked, or fire roasted meats. Vegetarian dishes that TASTE GOOD! Mediterranean style dishes. Spanish dishes. Fresh Coastal foods. West African, Brazilian, and Thai 'style' dishes. Good old southern dishes...I cook new versions and twists on these dishes. I consider the classification of my cooking AMERICAN. Mostly influenced by cajun, creole, and southern influences. BUT I AM NOT LIMITED. My tradition is breaking tradition...I want, and try, and cook new foods for each holiday never being satisfied with the old 'Turkey or Ham' standby...I love turkey and ham, but not for the same holiday meal every year. Mercy Ships, a global charity, has operated hospital ships in developing nations since 1978. Following the example of Jesus, Mercy Ships brings hope and healing to the forgotten poor, mobilizing people and resources worldwide, and serving all people without regard for race, gender or religion. Wasting my cooking talents to selfishly promote myself or impress people.